Mix together honey, white wine vinegar, and ginger in a small bowl. Add beets and coat thoroughly in the mixture, then set aside.
Mix together all dressing ingredients. Place kale in a large bowl and thoroughly coat in the dressing, massaging well to break down the kale. Set aside for 10 minutes to marinade the kale.
Top salad with radishes, satsuma, honey beets, and pumpkin seeds. Enjoy!
You can leave this salad in the fridge for several hours if needed. Kale can sit for a long time without becoming soggy!